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Montana's Poultry Industry

Updated: January 26, 2026

Montana's poultry industry is relatively small but still contributes to the state's food supply and diversified farm incomes, especially through eggs, direct-to-consumer sales, and small flocks on mixed farms. In recent years, USDA has often withheld detailed chicken and egg statistics for Montana to protect the privacy of a small number of commercial operations, but state economic analyses suggest Montana has only a modest commercial laying sector (on the order of a few thousand animal-unit equivalents of layers) and ranks low nationally in total poultry and egg production.

Montana poultry today

Many kinds of poultry are raised in Montana, including chickens, turkeys, ducks, geese, and game birds such as pheasants and quail, but chickens remain the most common species on both commercial and small-scale farms. Montana's poultry is produced through a mix of a few larger commercial egg or meat flocks and many small flocks on diversified farms, acreages, and backyard operations, with most birds and eggs sold through local and regional channels rather than into national commodity markets. Because Montana's commercial poultry sector is small compared with major poultry states, the state does not rank near the top in national poultry statistics and typically falls into the lower tier of states for total commercial egg and chicken production.

The most common birds raised in Montana continue to be chickens, followed by smaller numbers of ducks, turkeys, and geese, while pheasants, quail, and some waterfowl are often managed as game birds or occur in the wild. Larger commercial operations produce most of the poultry products that leave the state or enter major grocery chains, but many Montana poultry keepers have flocks of fewer than a few thousand birds and combine poultry with other crops or livestock, using eggs and meat mainly for household consumption, farmstands, local retailers, and farmers markets.

Modern housing and egg handling

Nearly all commercial chickens in the United States are raised indoors, and Montana's commercial flocks follow the same basic pattern, although small-scale farmers may also use outdoor or pasture-based systems. In larger operations, climate-controlled poultry houses rely on automated systems for feeding, watering, and ventilation; hens may live in conventional cages, enriched colony cages, or cage-free barns depending on the farm's market and animal-welfare programs. In conventional caged systems, hens are housed in cages with slightly sloped floors so that freshly laid eggs roll onto collection belts and are carried automatically to a central collection area, where they are washed, graded, and packed.

In commercial layer systems, hens typically live in buildings where temperature, air flow, and lighting are carefully controlled to support consistent laying. Modern commercial layers in the U.S. average close to 300 eggs per hen per year thanks to advances in genetics, nutrition, and flock healthâ€”higher than the 250-egg figure often cited in older educational materialsâ€”though backyard and small-flock hens in Montana may lay fewer eggs depending on breed and management. On many farms, eggs are collected continuously on conveyor belts, washed and sanitized, and then coated or dried to help protect the shell and keep out bacteria before grading.

Egg inspection still uses a process known as candling, in which examiners look through the egg using bright light or automated sensors to detect cracks, blood spots, and other internal defects. Eggs are then separated by weight into standard U.S. size classes (Jumbo, Extra Large, Large, Medium, Small, and Peewee) and packed into labeled cartons. To preserve quality, eggs are held in temperature-controlled storage; at room temperature, egg quality drops faster, while proper refrigeration slows moisture loss and internal changes, helping eggs maintain their grade for longer.

Refrigerated trucks move eggs from coolers at farms or packing plants to stores and distribution centers. Under modern logistics, many eggs reach regional supermarkets within a few days of being laid, although exact timing varies with distance and distribution schedules, and farm-fresh or local eggs in Montana may move even more quickly from farm to customer.

Outdoor birds and common species

Larger birds such as turkeys and some goose flocks often require more space per bird than laying hens and may be raised in barns with attached outdoor yards or in fenced pastures, especially on smaller Montana farms where seasonal outdoor access is practical. Game birds such as pheasants and quail are commonly associated with wildlife and hunting preserves, though some are raised in captivity for release or for specialty meat markets. Most of these species are similar in size to chickens, though mature male pheasants and some ducks and geese can be noticeably larger and heavier.

Poultry feed and antibiotics today

Poultry feed is still primarily based on grains such as corn, wheat, and sorghum, combined with soybean meal or other protein sources plus vitamins and minerals to support growth, egg production, and health. Birds rely on a muscular organ called the gizzard to grind feed; small stones or grit that birds pick up help the gizzard break down whole grains and fibrous plant material before digestion.

Over the past decade, there has been a major shift in how antibiotics are used in U.S. poultry production. Medically important antibiotics can no longer be used for growth promotion in food animals and, when used for disease prevention or treatment, must be given under veterinary oversight, while many companies have adopted â€œno antibiotics everâ€ or â€œresponsible useâ€ programs to respond to concerns about antimicrobial resistance. Non-medically important anticoccidials such as ionophores may still be used in some poultry feeds to help prevent intestinal diseases, but labeling and marketing claims (for example, â€œno antibiotics everâ€) limit or prohibit their use in certain branded programs.

Poultry products and by-products

Poultry continues to provide meat and eggs as primary food products for Montana families and communities. Goose down (the soft feathers from geese) remains a valued insulating material for pillows, blankets, sleeping bags, and winter clothing because it is lightweight and very warm for its size. Egg componentsâ€”especially egg proteins such as ovalbuminâ€”are still used in some vaccines and technical applications, and egg ingredients (yolks, whites, and dried egg products) appear in many processed foods, baking mixes, and industrial uses such as certain paints and coatings.

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Updated: January 26, 2026

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